Main menu

Search form

You are here

Mark Sinclair's Portuguese Sweet Bread and Rolls

Mark Sinclair's Portuguese Sweet Bread and Rolls

First, I want to express my sincere appreciation to Floyd for making this post with images possible on the new TFL system. It keeps getting better and better. Thank you!

The following are photos of Mark Sinclair's Portuguese Sweet Bread and Rolls that I made recently. I divided the dough in half and made 2 loaves of bread and a dozen or so rolls. Both the bread and rolls are excellent and favorites at our house. The bread is very good either plain or toasted and the rolls are wonderful as breakfast rolls or as sandwiches.

Thank you Mark for this great recipe and for your video on roll shaping, which showed me the proper way to shape rolls. Hope you're knocking their socks off with your baked goods at your new bakery in Kalispell, Montana.

nice job! Gee, you are ambitious..your freezer must be overflowing! Do you know if Portuguese sweet bread and Hawaiian sweet bread are the same ? We'll be in your neck of the woods next week..well sort of. We'll be in Melbourne visiting my Aunt, then down to Palm Shores for a week and then to Grand Cayman. If we were going to be a bit more north we could have had a TFL bread meet : ) Happy Thanksgiving to you and Charlotte.

I have been giving it away at a pretty good clip so the freezer is holding its own at this point. I made these at the request of my mother-in-law. I had made them once before when Mark first posted the recipe and she mentioned that she really liked the rolls and would be glad when I made them again (hint, hint :>) She occasionally buys the commercial Hawaiian sweet rolls at the local supermarket for breakfast and sandwiches. She's a sweetheart and I was glad to do it... plus I got to keep the bread.

I've not made or seen the recipe for Hawaiian sweet bread so I can't answer your question as to whether or not they're similar. This is the same recipe Mark posted a while back on his Backhome Bakery website. If you don't have it and want it let me know.

Your trip to Melbourne next week will bring you close to us. Charlene used to live in Melbourne (Satellite Beach). She really liked it when she lived there. You're coming down at a good time. The weather here has been gorgeous for the past couple of days. We worked in the yard yesterday and it was perfect weather. I'll keep my fingers crossed that it holds through next week. The visitors are starting to really arrive this week in St. Augustine and here on Anastasia Island, just south of the City, where we live. As you said, too bad you aren't going to be coming through here, we could call an emergency session of the North Florida Chapter of TFL for a holiday Bake Off :>)

As always, good hearing from you, have fun on your trip next week and Happy Thanksgiving to you and yours,

1. Mix all of the ingredients together with a dough hook on speed 1 for three (3) minute, then speed 2 for three (3) more minutes. Dough should clean sides of bowl. Note: I used the paddle attachment until dough became fairly firm, then switched to dough hook on my K.A.

2. Set aside in a covered bowl for 90 minutes; fold at 45 minutes. Note: I did 2 folds at 20 minute intervals.

3. Shape into rolls or loaves then proof covered for about an hour until almost doubled in size. Note: I divided the dough into 4 oz. pieces and shaped them using the technique shown in Mark's video. Placed them on parchment lined pans and let them final proof, covered, until doubled in volume.

4. Bake at 350 [deg. F.] for 35 minutes (loaves) or 25 minutes for rolls. Note: At the end of the baking cycle I used a digital probe thermometer and tested for an internal temperature of 210 deg. F.

Don't you just love the smell when they're baking?I like the double scoring on the rolls - never seen that before, but I'll have to try it. By the way, if you're interested, I now have a slightly different version of this same recipe that I use a biga for and work at a higher hydration so that it fits in my schedule a little bit better. If you'd like to see it, I'll post a PDF link in this blog.

Yes, I do love the smell. It fills the kitchen and surrounding area with a wonderful aroma. My mother-in-law really loves these rolls. I gave her all of the rolls, except for a couple that Charlene and I held aside for breakfast, and I kept the bread. Toast doesn't get any better than when it's made with this bread. I would love to see and try your new recipe with the biga. Thanks in advance for your offer to post it in this link.

Hope all is well on your end and Charlene and I wish you and Sharon the Happiest of Thanksgivings.

Howard & hansjoakim, Here's the recipe for you and others to try. http://www.thebackhomebakery.com/downloads/PSBwbiga.pdfIt's a higher hydration dough, so the dough never quite 'cleans the bowl' during mixing. I end up scraping the bowl down off the sides and off the hook probably 3 or 4 times over the course of 6 minutes. Anyway, try it out, and I think you'll like it. Oh, and with this dough, a little flour is in order for the folding and shaping. Also, as mentioned in the recipe, the baking temp and time was for a convection oven, so of course your times/temp will vary.Enjoy.

Appreiciate the tip re: hydration and Charlene, who really enjoys French toast, will be very happy to hear Sharon's suggestion. Don't know if either you or Sharon have tried it, but when I make the egg mixture for the French toast I sometimes add a small amount of vanilla extract or, better than that, Flori Di Sicilia, which infuses the toast with a very pleasing, subtle taste and aroma. If don't have the Flori Di Sicilia you can probably get it from your bakery supplier. King Arthur sells it (or used to) in 1 oz. bottles. It can also be added to some baked goods; Italian cakes, cookies, etc.

Mark et al, is there any magic to the timing of the biga in this recipe? I'm thinking of making these this week or weekend, but my schedule is such that my biga will likely have to sit for closer to 24 hours. Should I refrigerate it in that case, like I do my sourdough starter, or will it be OK to sit out that long?

The loaves do tear off in layers and it is very very yellow (all the eggs.) And it's pillowy soft!

Hmm your pictured loaf looks to have something like poppy seeds in them. Guess you could try it. Just know that you'll fail any drug test when you eat poppy seeds...(!) Here in Hawaii when they make anpan (sweet bread rolls with azuki beans inside) they do put lots of poppy seeds on top of the buns.

yeah i have been trying to find the recipe that mark used in his video, but i cant seem to find it. oh and i suck with metric so a recipe in SI would be awesome. 1 cup is easier for me to measure at my house. haha sorry guys.

All original site content copyright 2017 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom.